Raspberry Clafoutis Recipe
This easy raspberry clafoutis recipe is made with ground almonds (almond flour) for a naturally gluten-free French dessert. Light, fruity and simple to make, it works just as well served warm, chilled – or even for breakfast.
Equipment
- 20cm pie dish (4-5cm deep)
Ingredients
For the dish
- 10 g (1 tbsp) unsalted butter softened
- 1 tablespoon sugar
Clafoutis Batter
- 250 g (9oz/ 2 cups) fresh raspberries
- 4 eggs organic
- 1 egg yolk
- 60 g (2 ½ oz/ ¼ cup) sugar
- 170 ml (6fl oz/ ¾ cup) Half fat cream (10-12% fat cream, or 'half and half')
- 30 g (2 tbsp) ground almonds (almond flour)
- 1 tablespoon Chambord raspberry liqueur optional
Instructions
- Preheat the oven to 200°C/400°F (180°C fan/gas 6).
- Butter a gratin or pie dish. Top with the tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the raspberries over the surface.
- In a bowl, whisk together the eggs, yolk, sugar, cream, ground almonds and liqueur, if using.
- Pour the egg mixture over the raspberries and bake in the oven for about 35 minutes.
- Set aside to cool then chill in the fridge until needed.
Video
Notes
Best served at room temperature or chilled. Never served hot.
As you can see in the video above, this easy clafoutis recipe (gluten-free) is also good with other fresh seasonal fruits, showing it made with strawberries. Watch until the end to see the principle with raspberries. It's also good with grapes, mirabelle plums, blueberries and apricots.